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How to Make Chocolate
From The table, 1889
Serves 6
Maillard's chocolate is preferable.
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
553Calories
11 gProtein
74 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories553 kcal
Protein11 g
Carbohydrates74 g
Fiber6.1 g
Sugars35 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol24 mg
Sodium523 mg
Potassium614 mg
Calcium358 mg
Iron18 mg
Magnesium114 mg
Phosphorus308 mg
Zinc2 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.9 mg
Folate53 mcg
Choline34 mg
Caffeine24 mg
Water304 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 327. The excerpt below is the record exactly as published.
HOW to Make Chocolate. — Select three quarters of a pound of good chocolate (Maillard's is preferable), break it into pieces, and put thern in a saucepan on the stove with half a pint of boiling water ; stir well with a wooden spoon, and when the chocolate is thoroughly dis- solved pour one quart of boiling water over, using a quart of milk
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